ColombianMedium · Hot
Arroz y Frijoles Paisa en Hojuela de Aguacate
Arroz y frijoles cocinados con hogao, servidos en medias paltas maduras. Un plato paisa reconfortante y bonito que lleva la esencia de Medellín directo a tu mesa.
Prep
20 min
Cook
35 min
Rest
5 min
Total
1h
Method
Preparar el Hogao
1
En una sartén grande, calentar el aceite de oliva a fuego medio-alto. Agregar la cebolla amarela picada y cocinar por 5 minutos hasta que esté transparente.
2
Añadir el ajo machacado y cocinar por 1 minuto más, revolviendo constantemente para que no se queme.
3
Agregar el tomate rallado, el comino molido y la sal. Cocinar a fuego medio por 10-12 minutos hasta que el hogao espese y tome un color oscuro y concentrado, revolviendo ocasionalmente.
Cocinar el Arroz Paisa
4
En una olla mediana, combinar el arroz blanco, el agua y la sal. Llevar a hervor a fuego alto.
5
Una vez que hierva, reducir el fuego a bajo, tapar y cocinar por 18-20 minutos hasta que el agua se absorba completamente y el arroz esté suave.
6
Retirar del fuego y dejar reposar tapado por 5 minutos. Luego destapar y soltar el arroz con un tenedor.
Preparar los Frijoles Paisa
7
En una olla a fuego medio, agregar los frijoles negros cocidos junto con media taza del hogao preparado.
8
Sazonar con comino molido y sal. Cocinar por 10 minutos, aplastando ligeramente algunos frijoles con el dorso de una cuchara para crear una salsa espesa.
9
Rectificar sazón si es necesario y mantener caliente hasta servir.
Armar las Hojuelas de Aguacate
10
Cortar los aguacates maduros a la mitad y remover el hueso. Rociar con jugo de limón para evitar que se oxiden.
11
Con una cuchara, hacer un pequeño hueco adicional en cada mitad de aguacate si es necesario, dejando paredes gruesas de aproximadamente 1 centímetro.
Montar y Servir
12
13
Decorar con cilantro fresco picado y servir inmediatamente con cuartos de limón al lado.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
995
per serving
Protein
35g
Carbs
164g
Fat
25g
Sat. fat
4g
Fiber
31g
Sugar
7g
Sodium
1979mg
Gluten FreeDairy FreeVeganPlant BasedWhole30High FiberPlant ProteinWhole Grains
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
1.0
per serving
Water
5.6m³
Runoff
0.1g P
Arroz blanco drives 34% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
1
Spicy
Textures
TenderCreamySilkySaucy
Aromas
HerbalEarthySmokySavory
Kitchen Equipment
Primary Tool
Frying PanCounter FootprintMedium
Techniques
Safety & Storage
Storage
Refrigerate cooked rice and beans within 2 hours. Store separately in airtight containers for up to 4 days. Reheat to 165°F (74°C) until steaming hot throughout before serving.
Handling
Apply lemon or lime juice immediately to cut avocado halves to prevent rapid oxidation (browning). Serve within 30 minutes of cutting for optimal color and freshness.
Cross Contamination
Use separate cutting boards for raw ingredients like garlic and ready-to-eat items like avocado to prevent bacterial transfer.
High Risk Population
Ensure beans are cooked thoroughly and reach a rolling boil. For elderly, pregnant, or immunocompromised individuals, avoid serving at room temperature for more than 2 hours total.
Cooking Temperature
Cook hogao until it reaches a thick, dark consistency and water has evaporated. Verify beans are heated through to bubbling before serving.
Shelf Life
Fresh avocado halves should be served same day. Prepared rice and beans maintain quality for 3-4 days refrigerated. Discard any dish left at room temperature for more than 2 hours.
Pro Tips
Technique
El hogao is the corazón of this dish, mi amor. Don't rush it — those 10-12 minutes of slow cooking are what transforms simple tomatoes and onions into the rich, concentrated base that makes Colombian food taste like home. You'll know it's ready when it darkens and thickens into something that smells like abuelita's kitchen.
Substitution
If you're short on time, you can use canned black beans instead of dried. Just drain and rinse them well, and add an extra spoonful of hogao to make up for that slow-simmered richness. But save the dried beans for Sunday when you have more time — there's nothing quite like them.
Presentation
The secret to beautiful hojuelas is choosing perfectly ripe avocados. They should give slightly when you press them gently — not too firm, not too soft. If yours are rock hard, toss them in a paper bag with a banana overnight and they'll be ready by morning.
Storage
Leftovers? Put them in a container with the avocado still in its shell and a squeeze of lime on top to prevent browning. The rice and beans will keep for 3 days, but the avocado is best eaten same day. Reheat the beans and rice gently on the stove with a splash of water.
From the chef
When I first plated this for mi familia, they chuckled and asked where the huge bandeja was! But then they tasted the hogao, the creamy beans, the fresh cilantro, and they understood — I was just bringing our Paisa flavors to a prettier table. These hojuelas de aguacate carry everything we love about Medellín home cooking: the comfort, the color, the abundance. It's like a little love letter to my abuela's kitchen, written in avocado.
TagsHogaoAvocadoComfort FoodTraditionalMedellinArroz Frijoles
Source: generated · June 10, 2026